Ingredients
- 1 pound dry sea scallops
- Salt, to taste
- Fresh cracked black pepper, to taste
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 3 tablespoons chicken or vegetable stock
- 1 cup heavy whipping cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 pound fettuccine pasta (or preferred pasta)
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Rinse scallops under cold water and pat completely dry. Remove the side muscle if attached.
- Heat canola oil in a large skillet over medium-high heat.
- Season scallops with salt and pepper. Sear in the hot pan without moving them for about 2 minutes per side, until golden. Remove and set aside.
- Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté until fragrant (about 30 seconds).
- Pour in stock and scrape up any browned bits from the bottom of the pan.
- Stir in heavy cream and warm through. Add Parmesan and stir until sauce is smooth and slightly thickened.
- Return scallops to the pan just long enough to warm through.
- If serving with pasta, toss cooked pasta into the sauce to coat evenly. Serve immediately.
Notes
- Use dry scallops for best sear and texture.
- Do not overcrowd the pan to ensure scallops brown properly.
- Add red pepper flakes or lemon juice for extra flavor.
- Serve over vegetables or rice as an alternative to pasta.
- Reheat gently on the stovetop to maintain scallop tenderness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 590mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 140mg
